Photo by: Taste of Home In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. Stir in garlic powder and pepper; set aside.

On a baking sheet coated with cooking spray, roll dough into a 15-in. x 10-in. rectangle. Layer half of the sliced cheese, all of roast beef and vegetable mixture lengthwise over half of dough to within 1/2 in. of edges. Top with remaining sliced cheese. Fold dough over filling; pinch seams to seal and tuck ends under.